Guest Recipe: No-Bake Chocolate Cheesecake

With the official start of summer just a couple weeks away, I couldn’t wait to start building my portfolio of delicious, refreshing recipes that are perfect to enjoy when the temperature rises. Today, I’m all about the berries, as they make deliciously tart additions to any breakfast, dessert or snack. But, as you all know, I love anything made with chocolate, so this recipe for Chocolate Cheesecake with Mixed Berries from Cooking Light hits every craving on my list. Plus, it’s easy to make because you don’t have to bake it!

So, keep the oven off, the summer gear on, and the fresh fruit flowing with this enticingly sweet recipe that will keep your guests, family, friends, and your own tummy happy and satiated all summer long. I even included some of my own suggestions (See “EE Suggestions”) to reduce the calorie and fat content a bit for those who are watching their wastelines for bikini season!

Recipe courtesy of “My Recipes” via Cooking Light Magazine Online

No-Bake Chocolate Cheesecake with Mixed Berries Recipe

No-Bake Chocolate Cheesecake with Mixed Berries

Serves 14 (1 serving = 1 slice)
Ingredients:

4 ounces chocolate wafers (EE Suggestion: ChocoRite Sugar-Free Chocolate)
1 tablespoon honey
2 teaspoons unsalted butter, melted (EE Suggestion: Imperial Butter)
3 tablespoons 2% reduced-fat milk – (EE Suggestion: Replace with Non-Fat Milk)
1 1/2 teaspoons unflavored gelatin
10 ounce 1/3-less-fat cream cheese, softened (EE Suggestion: Replace with Fat-Free Cream Cheese)
1 1/4 cups powdered sugar
1 cup plain fat-free Greek yogurt
1/2 cup dark unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 ounce bittersweet chocolate, melted and cooled
1/4 cup whipping cream (EE Suggestion: Softened Fat-Free Cool Whip)
1 1/2 cups raspberries
1 1/2 cups strawberries, quartered
1 cup blueberries

Preparation

1. Place chocolate in a food processor; process until finely ground. Place in a bowl; stir in honey and butter. Press mixture into bottom and up sides of a 9-inch round removable-bottom tart pan. Cover and freeze 1 hour or until firm. Wipe food processor with a paper towel.

2. Combine milk and gelatin in a microwave-safe bowl; let stand 3 minutes. Microwave at HIGH 15 seconds; stir until gelatin dissolves. Cool slightly.

3. Combine cream cheese and next 4 ingredients (through vanilla) in food processor; process until smooth. Add milk mixture and cooled melted chocolate; process until smooth. Place whipping cream in a clean bowl; beat with a mixer at high speed until stiff peaks form. Gently fold one-fourth of chocolate mixture into whipped cream. Fold whipped cream mixture into remaining chocolate mixture. Spoon chocolate mixture into prepared crust. Chill 6 hours or until set.

4. Combine berries in a bowl. Top cheesecake with berry mixture.

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